Daniel Corpuz, a renowned Filipino-American pastry chef and chocolatier, rose to fame through his elaborate chocolate sculptures on Netflix’s School of Chocolate. However, in recent times, he has shifted his focus to creating high-end, handcrafted bonbons that are inspired by the flavors of his Filipino heritage. At Daniel Corpuz Chocolatier, customers can indulge in a variety of signature flavors such as sea salt caramel, chocolate crunch, vanilla hazelnut, ube, and Philippine coffee.
Corpuz’s culinary journey began when he discovered his passion for food while watching Food Network’s Cupcake Wars in middle school. This newfound interest led him to pursue a degree in Baking and Pastry and Food Business Administration at the Culinary Institute of America. After honing his skills in fine dining restaurants in New York City, Corpuz found himself at a crossroads when the pandemic hit. With ample free time on his hands, he turned to his love for chocolate and embarked on a new venture.
Unbeknownst to him at the time, Corpuz’s chocolate creations would soon catapult him into the spotlight. By showcasing his colorful bonbons and intricate chocolate sculptures on Instagram, he caught the attention of a Netflix casting producer. His appearance on School of Chocolate in 2020 marked the beginning of a new chapter in his career. With the show’s release in 2021, Corpuz’s chocolate business experienced unprecedented success, with customers flocking to get their hands on his delectable creations.
Today, Corpuz finds himself amidst what his friends fondly refer to as his “Mr. Worldwide era.” He travels far and wide, from the Philippines to Taiwan, in pursuit of chocolate knowledge and sourcing the finest ingredients for his bonbons. These trips not only allow him to discover new flavors but also to establish relationships with chocolate producers and introduce lesser-known brands to a wider audience.
As the holiday season approaches, Corpuz gears up for his busiest period, producing thousands of chocolates per week with his dedicated team. Looking ahead, the ambitious 25-year-old has grand plans for his chocolate empire, including expanding to a larger space, further exploration of Southeast Asia, and promoting his favorite Filipino flavors to a broader audience one exquisite bonbon at a time. With his unwavering dedication to his craft, Daniel Corpuz continues to push the boundaries of chocolate-making and carve a sweet path to success.
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